PREP: 00:10
COOKING: 00:40
4 PORTIONS
Ingredients
- 1/2 butternut pumpkin
- 4 rosemary sprigs, leaves picked
- 2 garlic cloves, peeled and finely sliced
- 8 slices pancetta, finely sliced
- 1 tbsp olive oil
- 1/2 tsp chilli flakes
- 1/4 tsp ground cinnamon
- 2 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
- 4 cups vegetable stock
- 250g dried pasta
- 60g parmesan, finely grated
- Salt and pepper, to season
Method
- Carefully remove the skin from the squash and cut it into 2cm chunks. Roughly chop the rosemary leaves.
- Place a large saucepan or casserole (big enough to fit all the ingredients) on medium-low heat and add a good drizzle of olive oil
- Fry the pancetta and garlic for a couple of minutes until just golden then stir in the chopped rosemary leaves, butternut squash, chilli flakes and cinnamon
- Fry for 4 – 5 minutes, until the squash is a little golden. Drizzle over the maple, fry for a couple more minutes till sticky and pour over the stock. Bring to the boil, then turn the heat down a little and simmer for 3 minutes
- When the squash feels about half cooked stir in the pasta. The stock should just cover the pasta, but if not add a splash more boiling water
- Season generously, reduce the heat and cover the pan. Cook for a further 8 – 10 minutes – you want the pasta to be al dente so check the packet instructions
- When it is ready, remove the lid, turn up the heat and continue to cook for a minute or two to reduce the stock – it shouldn’t be soupy, but still a little wet, the pasta will absorb this as it cools
- Add most of the parmesan and more black pepper. Taste and tweak the seasoning
- Wait for 2 – 3 minutes to absorb more of the liquid off of the heat and give it a few more stirs, until silky and glossy. Then serve with the remaining parmesan over the top
